A great blackberry cheesecake to share with friends or eat by yourself (like we did haha). Use fresh berries or frozen, this dish will not disappoint!
- 18 Graham Crackers
- 10 Tbsp Butter
- 2 8oz Cream Cheese
- 2/3 Cup Sugar
- 2 Egg
- 6 Tbsp Sour Cream
- 4 Tbsp Lemon Juice
- 2 Tsp Grated Lemon Peel
- 2 Tbsp Vanilla Extract
- 4 Cups Blackberries
- 1 Cup Sugar
- 1 Tbsp Cornstarch
Preheat oven to 350. Place graham crackers in a ziploc bag and use a rolling pin or mallet to crush.
Melt butter and combine with the crushed graham crackers. Press into a 15 X 10 baking pan. Cook in the oven for 10 minutes and set aside to cool. For easy removal, line the pan with aluminum foil first.
Mix together cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
Bake cheesecake at 350 until slightly puffed and set in center, about 40 minutes; cool completely in pan on rack. Chill cheesecake until cold, about 2 hours.
Add the blackberries, sugar and 1/4 cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken, about 4 to 5 minutes. (Mine was a little too thin, so make sure yours is thickened!)
Add cornstarch to the berries and boil for another minute. Let berries cool completely, then spread over cheesecake. Let chill in fridge until completely cold and enjoy!